Norm

NEN-ISO 16305:2005 en

Boter - Bepaling van de stevigheid

48,19

Over deze norm

Status Definitief
Aantal pagina's 10
Commissie Melk en zuivelproducten
Gepubliceerd op 01-02-2005
Taal Engels
This International Standard specifies a method for the determination of the firmness of butter. The method is also applicable to butter prepared by recombination of milk components, aeration of butter and butter to which vegetable fat, spices or other foods have been added. Any changes with regard to the preparation of the butter, however, will influence its firmness characteristics. Therefore for the purposes of this International Standard, these products are not included.

Details

ICS-code 67.100.20
Nederlandse titel Boter - Bepaling van de stevigheid
Engelse titel Butter - Determination of firmness

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